Login or create an account to edit.
Potato Gnocchi with Tomato-Basil Sauce
Category: Pasta
Serves: 4
Rating:
(0)Tags:
Ingredients:
4 medium-sized Idaho potatoes 2 egg yolks 1/4 c. extra virgin olive oil Salt and pepper to taste 2 c. all-purpose flour 1/2 c. olive oil 4 cloves garlic peeled and thinly sliced 1-1-/2 lbs. cherry tomatoes, cleaned 1 c. whole basil leaves Salt and freshly ground black pepper to taste
Directions:
Peel the potatoes and boil them until tender. Drain and refrigerate overnight. Mash the potatoes well or pass through a ricer until smooth. Spread the potatoes on a flat surface and make a well in the middle. In a bowl, beat the egg yolks and pur them into the center of the well. Add the olive oil and salt and pepper. Stir slowly. While mixing, knead in the flour and the potatoes a little at a time. The dough should be moist but not sticky. On a floured work surface, take one fourth of the dough and knead it until it feels smooth, about 2-3 minutes. Roll the dough into a log approximately 1 inch thick. Cut the log into 1/2 inch long pieces. Repeat with the rest of the dough. To give the dough the traditional gnocchi shape, place a piece of the dough over the side of a cheese grate that has three or four smile-shaped holes. Press the dough down over the hole and roll it out to give it a shell shape. Repeat with the rest of the dough. Bring a large pot of lightly salted water to the boil. Add the gnocchi all at once and stir gently so they do not stick to the pot. When they are done they will float to the top. With a perforated spoon, remove them and serve immediately or drop into ice water until needed, then briefly reheat in boiling water. In a saucepan, heat the olive oil over medium heat and add the garlic. Cook until the garlic is golden. Increase heat to high and add all of the tomatoes. Cook until the tomatoes break open. Lower heat to simmer and cook for 30 minutes. About 10 minutes before the sauce is done, add the basil leaves and season with salt and pepper and stir gently.